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Bowls

l Coconut Oat Granola - Topper for Breakfast Bowl

• 1/3 cup unsweetened applesauce

• 3 Tbsp. maple syrup

• 2 Tbsp. chia seeds

• 3 Tbsp. flaxseed

• 1 Tbsp. coconut oil

• 2 tsp. orange zest

• 1 tsp. vanilla

• ½ tsp. salt

• ½ tsp. ground cinnamon

• 3 cups rolled oats, not quick

• ½ cup pumpkin seeds

• ½ cup flaked coconut, toasted

• ½ cup vanilla yogurt

• Kiwi slices, desired amount

• Banana slices, desired amount

• Blueberries, desired amount

• Honey, additional coconut, fresh mint

Preheat the oven to 325 F. Line a baking pan with parchment paper. In a bowl, mix together the first nine ingredients. Add oats and pumpkin seeds to mix until coated well. Spread oat mixture onto prepared pan and pat lightly. Bake and stir halfway through until golden, about 30 minutes. While warm, stir in coconut. Transfer pan to a wire rack and cool completely. For breakfast bowl, place ½ cup vanilla yogurt in one half of a low profile bowl. Place 1 cup granola on the opposite half. Add sliced kiwi, banana and blueberries. Top with honey, toasted coconut and mint.

l Poke Bowl

• 1 garlic clove, minced

• 2 Tbsp. juice from grapefruit

• 2 Tbsp. soy sauce

• 1 Tbsp. olive oil

• 1 Tbsp. sesame oil

• 1 pound sushi-grade ahi tuna, cut into 1/2- inch cubes

• 3 Tbsp. mayonnaise

• 1 Tbsp. sriracha

• 1 Tbsp. water

• 2 cups prepared white or brown rice

• 4 green onions, chopped

• 1 grapefruit, sliced and quartered

• 1 avocado, peeled, pitted and thinly sliced

• 1 cup edamame, thawed if frozen

• 1/4 cup pickled ginger

• 4 tsp. white and/or black sesame seeds

In a medium bowl, whisk garlic, grapefruit juice, soy sauce, olive oil and sesame oil until well combined. Add tuna; toss to combine. Let stand at room temperature for 15 minutes or refrigerate up to 2 hours. In small bowl, whisk mayonnaise, sriracha and water until smooth. To build poke bowls, divide rice between four bowls. Divide onions, grapefruit, avocado, edamame and tuna mixture between bowls. Sprinkle bowls with sesame seeds and drizzle with mayonnaise mixture. Serve immediately. Vary ingredients to your favorite toppings.

l Pea Pod Noodle Bowl

• 1 14.5 oz. can vegetable or chicken broth

• 1 Tbsp. finely chopped fresh ginger

• 1 Tbsp. reduced-sodium soy sauce

• ½ cup thinly sliced carrots

• 4 oz. soba noodles

• 1 cup cubed cooked chicken or turkey

In the KNOW...

Bowls don’t have to be complicated to be delicious. Most of the ingredients can be streamlined ahead of time and quickly assembled right before you eat. Build from your base, proteins, veggies and stock up on toppings and sauces — be creative. It’s so convenient. Soon you’ll be a pro-bowler!

l Spicy Noodle Shrimp Bowl

• 1 1/2 lbs. med-large shrimp peeled and deveined

• 6 cups chicken, vegetable or seafood stock

• 2 Tbsp. olive oil

• 1-2 Tbsp. sriracha

• 3 Tbsp. soy sauce

• 3 cloves garlic minced

• 1 tsp. grated fresh ginger

• 1 1/2 Tbsp. brown sugar

• 2 cups shredded green cabbage

• 1/2 cup onion thinly sliced

• juice of 1 lime

• Cilantro

In a skillet on medium, heat add 1 tablespoon olive oil. Add shrimp, season with salt and pepper and cook for 1-2 minutes on each side or until firm and pink. Set aside. In a large pot on mediumhigh heat, add 1 tablespoon olive oil. Add onions and cabbage, cook for 2-3 minutes, add garlic and ginger and cook for another minute. Add stock, soy sauce, brown sugar, lime juice, and sriracha; mix until combined. Bring to a rapid boil and then reduce heat to medium and let simmer for 8 minutes. Add the dry ramen noodles to the broth and cook for another 2-3 minutes. Remove from heat and serve into bowls, add in shrimp and garnish with cilantro.

l Salmon Bowls with Carrot Miso Dressing

• 3 Tbsp. finely shredded fresh carrot

• 3 Tbsp. white miso paste

• 1 Tbsp. sesame seeds, toasted, plus extra for garnish

• 4 tsp. rice vinegar

• 1 ½ tsp. grated fresh ginger

• ¾ tsp. toasted sesame oil

• ¾ tsp. honey

• 5 Tbsp. vegetable oil

• ¼ cup water

• 1½ cups uncooked farro

• 1 Tbsp. vegetable oil

• 4 4-5 oz. center cut salmon filets, skinned

• ¼ tsp. kosher salt

• 4 cups baby spinach

• ½ cup thinly sliced radishes

• ½ cup thinly shaved seedless cucumber into ribbons

In a small bowl, whisk together carrot, miso, sesame seeds, vinegar, ginger, sesame oil and honey. Gradually whisk in 5 tablespoons vegetable oil, followed by the water. Set aside. For farro: Bring a large saucepan of salted water to a boil. Cook farro according to package instructions or until tender. Drain and keep warm. Heat an extra-large nonstick skillet over medium-high heat. Add remaining 1 tablespoon vegetable oil; swirl to coat pan. Sprinkle salmon with salt. When pan is very hot but not smoking, add fillets, top sides down. Cook 4 to 6 minutes per 1/2-inch thickness of fish or until fillets flake when tested with a fork, turning once. Divide farro among bowls or plates. Top each portion with salmon, spinach, radishes and cucumber ribbons in sections. Whisk dressing and serve on the side of the bowl. Garnish with toasted sesame seeds, if desired.

l Mexican Taco Bowl

• 1 Tbsp. olive oil

• 1 small onion, diced

• 1 lb. ground turkey or beef

• 2 tbsp. taco seasoning

• ¼ cup water

• 1 cup shredded bok choy

• ½ cup halved pea pods

• 1/3 cup sliced radishes

• ½ tsp. toasted sesame oil

• Green onion strips

In a large saucepan, combine broth, ginger and soy sauce. Bring to boiling; reduce heat. Simmer, covered, for five minutes. Add carrots; simmer for three minutes. Stir in noodles. Bring to boiling; reduce heat. Simmer, uncovered, about four minutes or until noodles and carrots are tender. Stir in chicken, bok choy, pea pods, radishes and sesame oil; heat through. Sprinkle each serving with green onion strips.

l Mushrooms and Butternut Squash Bowl

• 8 oz. dried soba noodles

• 2 lbs. butternut squash, peeled, and cut into 1-inch cubes (about 5 cups)

• 2 Tbsp. olive oil

• 8 oz. shiitake mushrooms, stemmed

• 3 cups fresh spinach leaves

• 4 green onions, thinly sliced

• 1/3 cup reduced-sodium soy sauce

• 1/3 cup water

• 1 Tbsp. grated fresh ginger

• 1 Tbsp. sriracha sauce

• 1 Tbsp. honey

Cook soba noodles according to package directions; set aside. Meanwhile, preheat oven to 425 F. Spread squash in a shallow baking dish. Toss in two tablespoons oil to coat. Roast 15 minutes. Stir in mushrooms; roast 5 minutes more or until vegetables are tender and lightly browned. Add spinach and green onions; toss to lightly wilt. In a small bowl, whisk together soy sauce, water, the ginger, sriracha and honey. Remove vegetables from oven and drizzle on sauce, toss to coat. Serve over noodles.

• Salt and pepper to taste

• 1 head Iceberg or Romaine lettuce, chopped

• 2 cups rice, cooked

• 1 cup corn, canned or fresh, cooked and cooled

• 1 (15 oz. can) black beans, rinsed and drained

• 1 cup cherry tomatoes, chopped

• 1 large avocado, sliced

• 2 oz. cheddar cheese, shredded

• ½ cup cilantro, chopped

• 2 limes, cut into wedges

• 1 small jalapeño, thinly sliced

• Sour cream, hot sauce, taco sauce, yellow corn

Heat oil in a skillet. Add onion and sauté until clear. Add meat and sauté until browned. Drain excess fat, if necessary. Stir in taco seasoning and water. Reduce heat and simmer for about 5 minutes or until thickened, stirring as needed. Add salt and pepper to taste. Set aside until ready to use. Distribute lettuce evenly into bowls. Warm the taco meat, rice, corn and beans; distribute into bowls. Use toppings as desired.